SF gang--
Over the years, I've read some threads on spatchcocking a chicken. Never really gave it much thought.
Today, the wife asks, "We have a whole chicken for dinner. Not sure how we're going to cook it, though."
This is where Sig Forum entrenched itself in my day-to-day existence yet once again.
In short: we butterflied the chicken per directions, and I fired up the Big Green Egg. About 15-20 minutes per side over indirect 375-400*F heat (using a plate-setter), then 3-5 minutes per side over direct heat to make the outside crispy.

Sweet, sweet baby Jesus on a popsicle stick. My life has been changed.

Never again shall we cook chicken in any other manner.
You may now resume your Sig Forum daily browsing, with the deepest heartfelt thanks from my wife and me.

Carry on.

Welcome to the club. There is no better way to cook a chicken.

Works great for turkey too. That's how I smoke mine for Thanksgiving.

Do your Christmas Turkey the same way.

I've been here long enough, how did I miss it? 'Tis time to search!

quote:

Originally posted by wreckdiver:
I've been here long enough, how did I miss it? 'Tis time to search!

See, that's the opposite of how I completely did it. I've been here a while, and read the threads about spatchcocking a chicken, stored it in long-term memory, and moved on.

Knowing what I know now, I should have immediately prepared a chicken this way. Think of the many delicious meals I denied myself.

Everybody needs to do this. The sooner the better.

quote:

Originally posted by wreckdiver:
I've been here long enough, how did I miss it? 'Tis time to search!

I'll save you the effort....



Technique:




Link to original video: https://youtu.be/Ppa1bxB89vg

Recipe:





Link to original video: https://youtu.be/zeccgI74Kuc



I leave out the anchovie and use fresh jalapenos, hot pepper relish, or canned jalapenos. Came out beautiful both times I made it. Made all sorts of different seasonings using this method,including just S&P. All turned out great.

This message has been edited. Last edited by: Skins2881,

Spatchcock chicken is definitely awesome. Tonight we did steak and shrimp kabobs on the Egg...I'm stuffed!

Spatchcocked poultry is tasty and juicy. The nice thing about chicken is that it's so easy to butcher. Turkey has much stouter bones and the one TG I did it I had the butcher do it (I was already ordering free range turkey from the butcher so it wasn't a big deal).

I haven't cooked a beer can/butt chicken since discovering spatchcock chicken. Much faster, even juicier, and not as much work.

That is exactly how I do my turkey every Thanksgiving. Spatchcocked and on the Big Green Egg.

YUM.

It's a technique grill restaurants have been doing for some time. It's a great way of changing up the chicken game, baste with a variety of sauces and rubs....certain salad dressings work well too.

quote:

Originally posted by tatortodd:
Turkey has much stouter bones

You ain't kidding. If it weren't for my heavy duty Cutco kitchen sheers this last TG, I wouldn't have made it (I have other, lesser sheers).
I do spatchcock chicken quite often.

quote:

spatchcocking a chicken

Thanks to Sigforum I've now spent the last 2 hours of my life looking up youtube videos of spatchcock chicken recipes...

Since I'm on a low carb diet, this has the potential to be a game changer, faster to cook a whole bird and cheaper to buy whole than the component parts separately.

Gracias amigos!

Next level after that is to brine it overnight and then spatchcock and grill/smoke.